Roti | Chapati Noodles

May be Roti sabji is a healthier version of tiffin but everyday roti sabji can be a annoying matter for any kids...why not make something different with Roti/ ruti / chapati..Gererally every kids fond of to noodles so this dish could be a great interest to them..Yes ,I am talking about "Roti Noodles "..I have here used noodles made with Roti instead of store bought Maida made noodles..whole wheat roti -noodles loaded with different vegetables make it far more healthy than regular noodles..It is very easy to make if you use leftover roti so you can make it when your are in a jiffy..Roti noodles is a healthy yet tasty lunch/tiffin  box item for kids..not only kids any adults can enjoy this one dish meal box...please give a try this recipe ,your kids will definitely love it...
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Cook Time- 30 mins
Serve - 2
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Ingredients:---

Roti / chapati- 4
Onion - 1 ,thinly sliced
Green capsicum- 1,sliced
Carrot- 1 ,sliced
Yellow bell paper- 1 ,sliced
Red bell paper- 1 ,sliced
Soya sauce- 1tsp
Tomato sauce- 1tsp
Red chili sauce- 1/2 tsp (optional)
Black pepper- 1tsp
Vinegar- 1/2 tsp

Method:---

Take 2 chapati s or Roti at a time .place it one over another ..then roll Roti s ,start cutting from the edge into a thin strips. It will look like a noodles.

Now heat a pan..add 1 tbsp oil..tthen add sliced onion ,sauteed for a minute. Then add all vegetables. Stir it  continuously  on high flame for 1 min.

Now add Roti Noodles,add salt to taste,black pepper ,vinegar ,soya,tomato and red chili sauce. Gently mix well to coat the noodles with sauce and vegetables on medium heat..toss Roti Noodles quickly..

Check seasoning...ready Roti Noodles..let it little cool. Then pack it for lunch / tiffin...or enjoy it in breakfast. 

Chicken stuffed Pesarattu

This yummy yet nutritious indianize quesadilla is perfect for kids snacks. My liitle one loves this dish too.It s a yummy one dish packed with protein.

Ingredients :---

For pesarattu

Whole green mung dal - 1 cup
Rice - 1/4cup
Ginger - 1/2 inch stick
Green chili - 1/2

For chicken filling

Chicken - 500 gsm,Cut into small cubes
Onion - 1 ,chopped
Garlic - 1tsp
Green bell paper- 1 ,sliced
Yellow bell paper- 1 ,sliced
Red bell paper- 1  sliced
Salt to taste
Turmeric powder- 1/2 tsp
Chili powder- 1/2 tsp
Coriander powder- 1tsp
Black pepper- 1tsp
Oregano- 1/2 - 1tsp
Chili flacks- 1/2 -1tsp
Mozzarella cheese- 1/2 cup or as required

 Method:----

Soak green mung dal and rice separately for 7-8 hrs or overnight. Then drain water.
Put rice and dal in a blender along with ginger and green  chili and salt to taste. . Blend till smooth..

Preparing chicken filling--  heat a pan with             1 tbsp oil .add chopped onion. Sauteed till light brown. Then garlic.stir for a minute. Then add tomato ,chili ,turmeric and coriander powder.mix well and stir fir a minute.

Then add chicken pieces and salt to taste. Stir well to coat the chicken with spices.
Sprinkle some water..cover the pan and now keep cooking on low flame for 5-6 mins or chicken cooked through.

Then add sliced bell papers ,Oregano and Chili flacks ..mix well with chicken..keep cooking for 2-3 mins ..

Check seasoning..chicken filling is ready. Keep aside.

Now heat a tawa .brush little oil.pour one laddle full dal batter centre of the tawa.

Now spread batter in circular motion towards outside of the tawa.wait for a minute.

Now add chicken filling one side of pesarattu ,spread cheese..now flip the opposite wing of pesarattu to close it..cut it from middle..

Fry bothside properly..place it on a serving plate..sprinkle some grated cheese over pesarattu quesadilla..

Khaman Dhokla

Kaman Dhokla is a Indian food that originally from Gujrat..khaman is a popular food in Gujrat made from soaked and freshly ground chana dal or gram flour also known as besan.There are different types dhokla like khaman dhokla,rava dhokla, rice dhokla etc. It can be eaten as breakfast or snacks too.

Cook Time----- 30 mins
Served--- 4
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Ingredients:-

Besan or chickpea flour - 1cup
Ginger+green chili paste- 1tsp
Turmeric powder- 1/4tsp
Salt to taste
Eno fruit salt - 1tsp
Lemon juice - 1 1/2 tsp

For Temparing

Oil- 1tsp
Mustard seeds - 1tsp
Curry leaves- 7-8
Green chili- 1 ,chopped
Coriander leaves- 1 tbsp
Sugar - 1 tbsp

Method :---
Take a bowl .add besan ,salt to taste,turmeric powder,ginger green chili paste,lemon juice.

Then add Water gradually and make a..
 semi thick batter.

Now heat pressure cooker .add 1/2 cup water. Place a aluminium rack inside the cooker.

Grease a plate or flat bowl with 1tsp oil.
Now add eno fruit salt in to the dhokla batter.mix well quickly.

And Immediately pour the batter into the grease plate or bowl.

Keep the dhokla bowl Inside the cooker.close lid without whistle.. Turn down flame and simmering it for 20 mins or till the toothpick insert the centre of the dhokla and comes out clean.

Take out from cooker. Wait for 5-6 mins to cool down..then cut it as per your desire shape.

For Temparing---- heat a pan .add 1tsp oil.then add 1tsp mustard seeds and few curry leaves .starts splattering add green chili.now carefully add 1/4 cup of water and 1tbsp sugar .mix Well.bring to boil.temparing is ready.

Pour this mixture over the dhokla..
Serve khaman dhokla with sweet tamarind chatney and green chatney.

Dalpuri / Dal puri

Dal puri

Bengal gram /chana dal / cholar dal stuffed Puri (poori) is traditional, authentic west Bengal , Uttar Pradesh/Bihar recipe........In UP / Bihar dalpuri served with pickle , raita , curd or seviyan...
 In my childhood special Sunday breakfast means motorsuntir kachuri ,dalpuri with sukno Alu chchori.....In bengal kachuri and alur torkari you can easily get in any sweet shop or samosa/singara shop....but dalpuri you have to make it at home ....homemade dalpuri always a better option for me and my family..homemade version not only super tasty ,its a healthy too ..

For stuffing

Cholar/ chana/Bengal gram dal-----1 cup
Chili powder-1tsp
Turmeric powder- 1tsp
Salt - as required
Sugar-1 tsp
Cumin powder- 2 tsp
Ginger-1/2inch 

Daugh

 Atta/maida-2cup
Oil-1tbsp
Salt-1tsp
Sugar-1tsp

Process

 Soak cholar dal for 4-5 hrs or overnight...drain water...add soaked choler dal chili powder ,green chili ,turmeric powder ,ginger , salt , sugar into grinder and make a smooth paste..

Take pan ,add 1 tbsp oil ,add the paste and stir continuously ...when it's separate from the pan. Means dal stuffing is ready.turn off gas..keep it aside..

Puri daugh

  Take a big bowl ,add atta / moida , oil ,salt , sugar..knead a smooth soft daugh with help of water..cover the daugh for 20 - 30 mins....

Take a small portion from the daugh..roll small puri , put 1tbsp stuffing in centre of the puri , bring edages together and seal it well.pinch off the excess daugh....again make a small ball, press little , flatten., dust flour , roll with care so puri doesn t get break leaving stuffing outside...

 Heat a kadai , add enough oil  for deep frying the puri...place dalpuri carefully in hot oil..fry puri until gets golden colour..drain oil.place it on paper towel..

Sukno alu chchori

 Take potato , cut it into small cubes..wash it well...Heat pressure cooker , add 1tbsp oil,  add cumin seeds  when it splatters add alu , turmeric powder ,chili  powder , 1tsp ginger paste , cumin powder, salt .mix it well ..add half cup of water..close the lid. .wait for 2-3 whistle. .release  the pressure on its own...open lid. .stiring for 2-3 mins until gravy dries up

  Serve dalpuri with sukno alu chchori